Ingredients:

  • 12-14 lb Fresh Young Turkey
  • 3 tbsp Diamond Crystal Kosher Salt
  • 1/2 cup Unsalted Butter, softened
  • 2 tbsp chopped fresh Sage, Rosemary, and Thyme
  • 1 head of Garlic, halved crosswise
  • 2 medium Yellow Onions, quartered
  • 1 lb Sourdough Bread, cut into 1-inch cubes
  • 2 large Leeks, white and light green parts only, sliced
  • 1 cup Celery, diced small
  • 3 cups Turkey Stock for dressing
  • 2 large Eggs, beaten
  • 1/2 cup Butter for dressing
  • 1/4 cup All-purpose Flour
  • 2 cups Warm Turkey Stock for gravy
  • 1 tsp Soy Sauce

Instructions:

  1. Twenty-four hours before roasting, pat the turkey extremely dry. Rub kosher salt liberally over the skin and inside the cavity. Place on a roasting rack, uncovered, in the refrigerator to air-dry.
  2. Preheat oven to 450°F (230°C). Mix softened butter with chopped herbs. Rub the herb butter under the skin and over the exterior of the bird.
  3. Stuff the cavity with garlic and onions. Roast the turkey at 450°F for 30 minutes to trigger the Maillard reaction, then reduce heat to 325°F (165°C) and continue roasting until a digital thermometer reads 165°F in the thickest part of the breast.
  4. For the dressing: Stale the sourdough cubes in a 300°F oven for 20 minutes. Sauté leeks and celery in butter until soft. Whisk 3 cups stock with eggs, then toss with bread cubes and vegetables. Transfer to a ceramic dish and bake at 350°F for 45 minutes.
  5. For the gravy: Collect pan drippings and strain through a fine-mesh sieve. In a skillet, whisk flour into the drippings to create a roux. Gradually whisk in warm turkey stock and soy sauce, simmering until thickened.